Rick Stein puts Cumberland sausage to good use in his delicious Cumberland sausage with red wine, rosemary and lentils recipe.

Rick’s dish makes use of the following ingredients with his sausages sourced from free range pigs:

225g/8oz Italian Umbrian lentils or Puy lentils, 1 x 750g/1½lb Cumberland sausage, 3 tbsp olive oil, 300ml/10fl oz red wine, 2 garlic cloves, finely chopped, 2 shallots, finely chopped, leaves from 2 sprigs of rosemary, small handful of small sage leaves, 1 red chilli, seeded and chopped, 6 pieces sun-dried tomatoes in oil, drained and cut across into thin strips, 300ml/10 fl oz beef broth and 2 tbsp chopped flat leaf parsley.